Comments on: Wonton Soup

By: Maggie Zhu

Maggie Zhu — Mon, 30 Jan 2023 22:07:00 +0000

Maybe you can check out her gluten free wonton wrapper recipe: https://glutenfreeonashoestring.com/gluten-free-won-ton-wrappers/
For rice paper, you can find it easily at any Asian markets. Amazon carries them too: https://amzn.to/3jfGW3o
Another unconventional way is to use yuba sheet as wrapper. Yuba sheet is made with soy bean and water (the same ingredients for making tofu), so it’s gluten free.
You can see how I use it in a soup here: https://omnivorescookbook.com/vegan-egg-drop-soup/
The sheet is like a wrapper. If you use it to wrap wonton and simply fold it, it kinds stick together by itself. It could make a very delicious wonton soup. You do need to visit an Asian market (H Mart carries them) for yuba sheet.

By: Francesca Tate

Francesca Tate — Fri, 27 Jan 2023 15:28:48 +0000

I LOVE Wonton soup, but because I MUST ABSOLUTELY stay gluten-free (celiac), what brands carry rice paper so I can make them without dealing with wheat as an ingredient? Or, alternatively, can you provide a recipe for gluten-free wonton wrappers? Rice is such a staple, there must be one way to substitute so I can again enjoy wonton soup?

By: Maggie Zhu

Maggie Zhu — Mon, 05 Dec 2022 15:40:49 +0000

In reply to Frances.

Hi Frances, sorry the recipe was confusing. I definitely messed up the measurement since it doesn’t add up. I just fixed the recipe so it should be correct now.
Per serving it should be:
1 1/2 cup broth
1 teaspoon soy sauce
1 teaspoon minger
1/2 teaspoon sesame oil
(and green onion or cilantro for garnish)
When you cook the traditional way, all the seasonings are added to each bowl, then you pour in the sauce.
I changed the method to cooking the soy sauce and ginger in the broth, to make the process a little bit easier.
I think I forgot to change my instruction, so you saw soy sauce twice.

By: Frances

Frances — Sun, 04 Dec 2022 17:46:24 +0000

Hi – Would you clarify how much soy sauce and sesame oil for the chicken broth based soup. The instructions say to cook with the soy sauce, and then add more 1 TBL/serving?

By: Russ

Russ — Wed, 31 Aug 2022 23:27:27 +0000

Margie, I just have to tell you how much I enjoy and learn reading your recipes. I used a few of them in stir-frying. But most of all, I learn so much regardless of the recipe. Priceless. Thank you, Russ.

By: Maggie Zhu

Maggie Zhu — Fri, 18 Mar 2022 14:45:03 +0000

In reply to Faye.

Yes, a little cornstarch in the filling will work great and make a smooth texture.
The dried seaweed is not kombu. It’s a special type that is commonly used in Chinese cooking – it’s much thinner than kombu, so it immediately rehydrate as soon as you pour hot water over it. That being said, if you cannot find it, it’s totally fine to use a replacement. I do like the chicken stock version. If using kombu, you need to cook the kombu to infuse the flavor, instead of pouring water over it.
Not sure if you’ve made it. If yes, I hope it went well!

By: Faye

Faye — Wed, 16 Mar 2022 21:51:41 +0000

Hi Maggie, I’ll be making this recipe today. I’ve always used a little cornstarch into the filling mix on occasions or fish paste instead of shrimp. Is it okay to use a bit of cornstarch to the filling? Also, the big pieces of dried seaweed you mentioned in the street style soup base, is that Konbu? Thank you in advance for your reply.

By: Philip

Philip — Wed, 16 Feb 2022 22:49:46 +0000

question about the papery shrimp you used. I have dried shrimp (shelled) that I blitzed in the food processor and store in a plastic container in the fridge. Do I still need to soak them before adding them to a hot soup base or say, an omelette or fried rice? I was guessing since they are so fine almost a powder there was no need to pre-soak them for a soup but when I made wonton soup and just poured boiling soup over everything in the bowl, the shrimp powder was still sort of chewy and sitting in the bottom of the bowl.

By: Ashley Cohen

Ashley Cohen — Thu, 09 Dec 2021 04:24:16 +0000

so delicious and so so easy. i wish i hadn’t waited so long to try! i used homemade bone broth and followed the instructions for the broth based soup. so good!!

By: Maggie Zhu

Maggie Zhu — Mon, 09 Aug 2021 19:00:58 +0000

In reply to Rose. Yes you can totally skip the shrimp and replace it with pork. Happy cooking!